Warm Doughnuts

Chocolate Sauce

Vegan Crème Anglaise

London Broil Carpaccio with Mint-Pistachio Gremolata

Mint-Pistachio Gremolata

The Smashburger

Fleishigs Killer Sauce

Caramelized Onions

Passion Fruit Soy Salmon Crudo

Crispy Leeks

Dessert Crêpes

Fried Onion Deviled Eggs with Onion and Mushroom Crisps

Onion and Mushroom Crisps

Truffle Parsnip Purée

Miso-Glazed Sweet Potato Wedges

Miso Glaze

Blistered Shishito Peppers with Ponzu

Glazed Cipollini Onions

Sautéed Tamari Mushrooms

Ponzu

Salade Lyonnaise

Poached Eggs

Perfect Rib Steak

Beet Salad over Roasted Fennel Cream

Pan-Seared Asparagus over Romesco

Roasted Potatoes with Crispy Lentils, Crispy Leeks and Leek Schug

Leek Schug

Sweet and Sour Hot Dogs

Sweet and Sour Chicken

Chopped Liver Egg Foo Young

Salami Fried Rice

Tokyo Jerusalem Gyoza

Poached Pears

Uri Scheft’s Kubaneh

Emerald Green Herb Oil

Saffron “Butter”

Fried Chicken Tenders

Sweet Chili Lime Sauce

Western Sauce

Next Level Honey Mustard

Roasted Garlic Ranch

The restaurant issue focuses on the latest trends in kosher dining, highlighting experiences in hotels such as Cinko, The Grill, and Ovo, showcasing the expanding reach of kosher cuisine. The issue also features veg-forward recipes developed by the author's son Zalman, reflecting a global trend towards healthy eating and vegetable-centric dishes. This issue expresses gratitude to those dedicated to serving the kosher community through culinary excellence.

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